Chunky Potato Salad

This delicious and Chunky Potato Salad is loaded with crisp bacon, tender potatoes, diced hardboiled egg, diced dill pickle, onion, and celery smothered in a simple dressing of mayo, seasoned salt, and pepper.

This small batch recipe for two makes a great side dish any time of the year.

Serve it with these Grilled Beer Brats or these Steak Kebobs.

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How to make Potato Salad with Dill Pickles

Dice potato into bite-sized cubes.

Bring a small pan of water to a boil and add the diced potatoes. Cook for about 12 minutes. Test for tenderness by poking a fork into a potato. If it slides in easily and feels soft or breaks in half, it is ready. Drain the potatoes then put them in the refrigerator to cool.

Pro Tip

Resting a wooden spoon on top of boiling water will help prevent the water from boiling over and making a mess.

Add the egg to a small pan and cover with water. On the stovetop, bring it to a boil. Once it reaches a full boil, cover the pan, then turn off the heat. Let it sit for 12 minutes. Then, drain the water and put the egg in the refrigerator to cool.

Heat a non-stick skillet on medium heat and cook the bacon until crisp. Click for a non-stick skillet.

Drain the bacon on a paper towel and crumble when cool.

On a cutting board, dice the onion, celery, egg, and pickles. They can be diced large or small, just try to keep them the same size as each other if possible. Click for a cutting board.

In a bowl mix together the mayo, seasoned salt, and pepper.

Toss the mayo mixture together with the potatoes, egg, celery, onion, and pickles.

Stir in the bacon and serve or chill until ready to serve.

You may also enjoy

• Ground Beef and Potato Casserole
• Shrimp Stuffed Baked Potatoes
• Stuffed Potatoes with Cream Cheese
• Stuffed Baked Sweet Potatoes
• Baked Potatoes in Toaster Oven
• Ham and Cheddar Macaroni Salad

Chunky Potato Salad

Zona House

Chunky Potato Salad is loaded with bacon, tender potatoes, egg, diced pickle, onion, and celery smothered in a simple dressing of mayo, seasoned salt, and pepper.

4.21 from 43 votes

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Side Dishes

Cuisine American

Servings 2

Calories 603 kcal

Equipment

• 3 Quart Large Saucepan
• 12″ high-sided skillet
• Cutting Board with Juice Grooves

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Ingredients

1x2x3x

US CustomaryMetric

• ▢ 1 large russet potato
• ▢ 1 egg
• ▢ 2 slices bacon
• ▢ ¼ onion
• ▢ ½ stalk celery
• ▢ 2 dill pickle spears
• ▢ ½ cup mayonnaise
• ▢ ¼ teaspoon seasoned salt
• ▢ ⅛ teaspoon black pepper

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Instructions

 

• Scrub the potato clean, then peel (if desired) and dice into bite-sized cubes.
• Bring a medium sauce pan of water to a boil and add the potatoes.
• Boil the potatoes about 12 minutes. Drain and place in the refrigerator to cool.
• Add the egg to a sauce pan, cover with water, and bring to a boil. Once it reaches a full boil, cover the pan, then turn off the heat. Let it sit for 12 minutes. Then, drain the water and put the egg in the refrigerator to cool.
• Heat a non-stick skillet on medium heat and cook the bacon until crisp.
• Drain the bacon on paper towel and let it cool, then crumble it.
• On a cutting board, dice the onion, celery, hardboiled egg, and pickles.
• In a bowl mix together the mayo, seasoned salt, and pepper.
• Toss the mayo mixture together with the potatoes, egg, celery, onion, and pickles.
• Stir in the bacon and serve or chill until ready to serve.

Nutrition

Serving: 1Calories: 603kcalCarbohydrates: 23gProtein: 9gFat: 53gSaturated Fat: 10gPolyunsaturated Fat: 27gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 120mgSodium: 1362mgPotassium: 650mgFiber: 2gSugar: 3gVitamin A: 329IUVitamin C: 9mgCalcium: 75mgIron: 2mg

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Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!

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